This Greek Spinach Pie, or Spanakopita, combines crisp phyllo layers with a savory spinach and cheese filling. It bakes in under 40 minutes and is perfect for breakfast, brunch, a snack, or a light lunch or dinner.
Serve this pie as part of a mezze spread, at a Greek-themed dinner, or alongside Mediterranean salads and appetizers. Try pairing it with classic lettuce salad, butter bean salad, or a simple Greek chicken salad to round out the meal.
Table of Contents
- Ingredients
- How to Make this Greek Spinach Pie Recipe
- Expert Tips
- Recipe FAQs
- Other Baking Recipes
- Greek Spinach Pie (Spanakopita) Recipe
This dish goes by many names: Spanakopita, Greek Spinach Pie, or Greek Spinach and Feta Pie. You can also try variations like a Greek cheese pie (tiropita) or a tomato pie.
Recipes for spanakopita vary across regions and households. It can be made as a large pie, as individual triangles, or as hand pies. This version adds a touch of ricotta for extra creaminess and uses a mix of dried and fresh herbs.
Ingredients
This recipe relies on a few specialty items: phyllo sheets and feta cheese, both widely available at most supermarkets.
- Phyllo pastry: Buy ready-made phyllo in the frozen section—homemade phyllo is very labor-intensive.
- Butter: Melted salted butter brushed between phyllo layers gives the best texture and flavor. Unsalted works if preferred.
- Spinach: Frozen chopped spinach is convenient—defrost, drain and squeeze out excess water. Fresh spinach or baby spinach are fine substitutes.
- Cheese: A combination of crumbled Greek feta and optional ricotta yields a creamy, balanced filling. Cottage cheese can substitute for ricotta if desired.
- Fresh herbs: Use chopped parsley and dill; a little fresh mint is a nice optional addition.
See the recipe card at the end for exact quantities and a printable version.
How to Make this Greek Spinach Pie Recipe
The steps are straightforward. Read through the instructions before you begin so everything runs smoothly.
Step 1 — Sauté the spinach: Heat olive oil in a large skillet over medium-high heat. Cook chopped onion and garlic until translucent (about 2 minutes). Add defrosted, squeezed and chopped spinach and sauté until excess moisture evaporates. Transfer to a bowl to cool.
Step 2 — Make the filling: To the cooled spinach, add crumbled feta, optional ricotta, chopped parsley, chopped dill and dried oregano. Mix well.
Step 3 — Taste and bind: Season with salt and pepper, tasting as you go (feta can be salty). When the flavors are right, stir in one egg to bind. Preheat the oven to 400°F (205°C).
Step 4 — Prepare the pan: Brush melted butter on the bottom of an 11–12 inch round pan. Lay a phyllo sheet in the pan with an overhang around the edges and brush it with butter.
Step 5 — Layer phyllo: Continue layering phyllo sheets, brushing each layer with butter, until you have 7–8 layers with an even overhang around the pan.
Step 6 — Fill and seal: Spread the spinach and cheese filling evenly in the phyllo-lined pan. Fold the overhanging phyllo over the filling, brushing butter between layers as you go. Pierce the top lightly with a knife to allow steam to escape.
Bake: Bake on the middle rack at 400°F (205°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake another 15–20 minutes until golden brown around the edges. Let the pie rest at least 30 minutes before slicing and serving.
Expert Tips
- Remove excess moisture: Squeeze thawed spinach thoroughly; excess water will make the filling soggy.
- Work quickly with phyllo: Phyllo dries fast—keep sheets covered with a damp towel and handle gently.
- Pan shape: A round dish works well, but a rectangular rimmed tray is fine if you leave enough overhang to fold and seal the filling.
- Adjust salt carefully: Taste the filling before adding extra salt—the feta may already provide enough.
- Cutting: Use a sharp or serrated knife to slice through the crisp phyllo without tearing it.
- Make small pies: To serve as appetizers, make smaller triangles or hand pies using the same filling method.
Recipe FAQs
It’s best eaten the day it is baked. For the crispiest phyllo, plan to serve within 1–2 hours after baking.
Once cooled, store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best texture.
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Greek Spinach Pie (Spanakopita)
8 Servings
15 mins
35 mins
50 mins
Equipment
- 11–12 inch round pan
Ingredients
Spinach Feta Filling
- 2 tbsp Olive oil
- 1 Onion – finely chopped
- 3 Garlic cloves – finely chopped
- 10 oz Package frozen chopped spinach – defrosted, drained and squeezed
- 1 cup Crumbled Greek feta
- ½ cup Ricotta (optional)
- 2 tbsp Fresh parsley – finely chopped
- 2 tbsp Fresh dill – finely chopped
- 2 tsp Dried oregano
- Kosher salt and pepper to taste
- 1 Egg – add after adjusting seasoning
Pie
- 7–8 Sheets phyllo dough
- ½ cup Salted butter, melted
Instructions
- Sautee spinach: Heat oil in a large frying pan over medium-high heat. Cook onion and garlic until translucent, about 2 minutes. Add defrosted, squeezed and chopped spinach and cook until liquid evaporates. Transfer to a bowl to cool for 10 minutes.
- Make the filling: Add crumbled feta, optional ricotta, parsley, dill and dried oregano to the spinach. Mix well.
- Taste and add egg: Adjust seasoning with salt and pepper. When the flavor is right, add one egg and mix. Preheat oven to 400°F (205°C).
- Line the dish: Brush melted butter in the pan and place one phyllo sheet with an overhang.
- Butter and layer: Brush the sheet with butter. Repeat layering and buttering until you have 7–8 layers with an overhang all around.
- Add filling: Spread the spinach mixture evenly in the phyllo-lined dish and level the surface.
- Cover: Fold the overhanging phyllo over the filling, brushing butter between layers. Pierce the top so steam can escape while baking.
- Bake: Bake on the middle rack at 400°F (205°C) for 20 minutes, then lower to 375°F (190°C) and bake 15–20 more minutes until golden. Cool at least 30 minutes before serving.
Notes
See the step-by-step photos above for guidance.
Ingredient notes:
- Phyllo: Buy ready-made phyllo in the freezer aisle.
- Butter: Melted butter is traditional and produces the best result.
- Spinach: Frozen chopped spinach saves time; fresh spinach can be used if wilted and drained.
- Cheese: Feta with optional ricotta creates a creamy, salty filling.
- Herbs: Dried oregano plus fresh dill and parsley are recommended; mint can be added for brightness.
Other additions: Lemon juice or zest, green onions, chili flakes, or cream cheese can be added to vary the flavor.
Phyllo handling: Phyllo is fragile—work quickly and keep sheets covered with a damp towel. Refrigerate unused phyllo and use within a few days.
Nutrition
Nutrition information is an approximation.
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